Hongkong-style chicken curry


I bet some of you haven't heard about this version but if you grew up in a Chinese/Cantonese household , you've probably had it before or even for your supper tonight . Or if you're one of those who frequented dai pai dongs / Hongkong-style café , you can find this on the menu .

Unlike Indian or Thai curry , which has a complex flavor , this version is creamy and mild , depending on how spicy/hot your curry powder or how hot you want it to be and it should be always with potatoes . The ingredients are simple enough and the cooking time varies , some don't even fry the potatoes or marinate the chicken for a long time . If you're unlucky , the one that you can find in some dai pai dongs is quiet bland and even watery , not enough coconut milk in it . I've seen some with carrot added but this is the first time that I've added it to mine , yeah , try photographing a yellow curry with only chicken and potatoes in it and you'll see  lol 


Serves 2-3 

1 pound chicken wings / 10 pieces
1 onion , cut into wedges
550 grams potatoes , cut into wedges
1 small carrot , cut into 2 by 1/2 inch slices
1 1/2 tablespoons yellow curry powder
2 cups chicken broth
3/4 cups coconut milk
2 teaspoons raw sugar
salt , to taste

Marinade for chicken : 

5 grams ginger , finely chopped 
1 clove garlic , minced
1 teaspoon light soy 
a generous dash of ground white pepper
a generous pinch of salt

* In a large bowl , combine the ingredients for marinade and add in the chicken , mix well to combine , chill in the fridge at least an hour . 

* Heat the wok or the pan , add oil when oil is hot , pan-fry the potato and carrot slices until lightly browned , transfer to a plate and set aside . In the same pan , add in chicken and fry until both sides are lightly browned , put in the same plate with the potatoes . 

* In the same pan , wipe or discard some of the oil , add in the onion and fry over medium heat for 5 minutes . Put back the potato and chicken in the pan and add in the curry powder , mix everything together until well combined then add in the broth , coconut milk and raw sugar , let boil and cook over medium high-heat  for 20 minutes , stirring from time to time to prevent scorching the bottom of the pan , adjust taste by adding salt , if needed . Transfer to a serving plate and serve hot with rice .

This post is linked to the blog hop event , Little Thumbs Up , Potato is the ingredient for this month and is hosted by Jasline of Foodie Baker . This event is jointly organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY

                                                  photo littlethumbups1-1.jpg

Comments

  1. Carrots or no carrots, Anne, that Chicken Curry looks very Yummy! Thanks for sharing...

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  2. Anne, it's my first time to hear about Hong Kong curry...but might have tried it before when we used to live in HK... Hmmmm...should have paid more attention to what I was eating LOL! Nonetheless, I love potatoes in any kind of curry:)

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  3. Hi Anne,

    This is Hong Kong style curry? It is hard to differentiate curry from different regions. Hong Kong or not?? It looks really hard to resist :D

    Zoe

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  4. I only know HK got curry Yi Tan (fish balls), hehehe, but never know also got HK chicken curry, sound good too!

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  5. Hi Anne,
    Chicken curry is so popular with Asians! And one of our absolute comfort food!
    Looks delicious, and I could eat two plates of rice with just one curry dish!

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  6. I can't tell Thai curry from HK one, but I want to dig in this bowl of curry! It looks fabulous.

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  7. hi anne, i've never come across hkg chicken curry or any sort of hkg curry..but looking at curries always makes my mouth water!

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  8. Hi Anne! Yes, you are right, Chinese curries are typically milder than Indian ones. I prefer the spicier version though. I was smiling when i read that bit on why you added some carrots into your curry!

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  9. Hello Anne! I totally adore your chicken! I did it today! It was delicious! My family loved it :) Now I'll have to repeat it at least once a week :)

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    Replies
    1. Marcela , awww thanks ! Glad that you and your family loved it :D

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